The Old Crown Coaching Inn

At The Old Crown Coaching Inn, our warm inviting rooms are bursting with period character, spacious double beds and well-appointed en- suite shower rooms, our cosy rooms make an excellent base from which to explore the local surroundings. Alternatively, if you are looking for a relaxing weekend, the flat-screen smart televisions and fine Egyptian cotton linen, ensure you leave feeling refreshed. Combined with the lovely plump pillows and soft sheets that guarantee a relaxing night's rest and a wonderful relaxed stay. Please note, some of our rooms are set up for twins and therefore please give us a call, 01367 242744 to discuss your requirements. Should you wish to request a particular bedroom or configuration, please add this to your booking comments. We will contact you if we are unable to confirm your request.



Opening the doors to our superior suite, The Courtroom is laced with history and set at the heart of The Old Crown. Filled with natural light and an electric blend of timeless features creates a unique design for our signature suite. Since the 16th century The Old Crown has oozed elegance and glamour, from hosting balls to banquets. Although there are many hotels in and around the Cotswolds, there are none quite like The Courtroom. The bold elegance of the room is evident from first glance, Egyptian cotton sheets accompanied by luxurious crisp pillows aids to the asthenic, while comfort remaining at the heart of the room. Practicality has not been compromised with plentiful wardrobe space and ample seating, The Courtroom is suitable for both business and pleasure trips.



PENELOPE G, TRIPADVISOR 2022

\"Our first visit to the refurbished Old Crown Coaching Inn and it won't be the last. Absolutely amazing, wonderful food. There are not enough superlatives to describe the food!! Staff were excellent too. It has been sympathetically and beautifully decorated. A credit to the new owners.\" PENELOPE G, TRIPADVISOR 2022

\"Amazing meal, delicious food an attentive waitress. Welcoming barman who invited me to have a Mojita cocktail, fantastic. Home made bread is a triumph , all starters were amazing. Main courses delicious especially chicken ballentyne accompanied with a lovely little tomatoe tartlet. Great evening hope it all lasts.\"

\"The refurbishment of the bar and restaurant is superb. An absolute masterclass in keeping the heritage of yesteryear with a modern twist. The restaurant is stunning. Add to that, the owners daughter is an accomplished artist and some of her work hangs in the restaurant area adding to the modern twist. The food here is fine dining and of the absolute highest quality. You want fine dining of the highest level then look no further than The Crown and Chef Sam. A true master of his craft who after chatting with him is passionate about putting this newly refurbished bar restaurant and hotel back on the map.\"

THE BALLROOM SAMPLE MENU At The Old Crown Coaching Inn T O S T A R T GARDEN TART Ricotta, brick pastry, baby vegetables, lemon gel, pine nut crumb & Cotswold Salad micro herbs. £8 CONFIT SEA TROUT Smoked trout ravioli, crème fraîche sauce, crispy skin, lemon gel & pickled cucumber. £10 GAME TERRINE Candied walnuts, caramelised figs, fig & balsamic gel, shallot rings & pickled mustard seeds. £12 CHICKEN & DUCK LIVER PARFAIT Roasted apple purée, caramelised apple, pickled beetroot, nasturtium, apple, thyme nasturtium powder. £9 \"CAULIFLOWER CHEESE\" Roasted cauliflower, cauliflower crisp, mature cheddar mousse , poached raisins, apple. £8 TO FOLLOW PORK FILLET Potato & celeriac terrine, smoked shallot purée, baby navet, black pudding and fennel crumb, baby apple, garlic and thyme jus. £24 P E A R L B A R L E Y Stilton, Roscoff onion, pumpkin and sage espuma, pistachio crumb. £18 HALIBUT Saffron potatoes, bouillabaisse, sea vegetables, cockles, clams, leeks & lemon oil. £26 DUCK BREAST Salt baked celeriac, king oyster mushroom, mushroom purée & duck jus. £26 STRIP LOIN OF BEEF Burnt broccoli purée, sous vide Roscoff onion, beef fat cooked carrots. £30 All our food is prepared in our kitchen where nuts, gluten & other allergens are present – we can not guarantee our dishes will be free of traces of these products. If you have a food allergy, please let us know before ordering. Olives may contain stones, fish and meat may contain bones, game may contain shot & all dishes may contain items not mentioned in the menu description. A discretionary service charge of 10% added to all tables. All tips are shared equally between kitchen & front of house staff. Please inform a staff member of all dietary requirements.





\"Our customers journey is vitally important. As a family, we provide this , however we also have a lot of fun on the way!\" OUR FAMILY AT THE OLD CROWN COACHING INN

PASSION.DRIVE.TALENT SAMUEL SQUIRES-HEAD CHEF A passion for food, Samuel Squires takes his background in fine dining and traditional english dining giving it the ultimate modern twist. Turning your dining experience at The Ballroom into an unforgettable lifetime memory. \"Award winning head chef Samuel Squires; no one better to lead our kitchen team at The Ballroom, The Old Crown Coaching Inn.\" NICHOLAS EVANS, DIRECTOR THE RITZ THE BALLROOM THE HIBICUS FARINGDON LONDON NORTHHAMPTONSHIRE

OUR TEAM... HUMBLE.PROFESSIONAL.INSPIRING DANIEL CATALANO-SENIOR SOUS CHEF Well decorated chef Daniel Catalano works closely with head chef Samuel Squires, to create innovative menus suitable for the season. Using his vast repertoire of recipes alongside butchery skills creates dishes appealing to all senses. Supporting junior members of staff, Daniel also plays a key role in staff development and passing techniques onto our next generations of chefs. ENTHUSIASM.FLAIR.CONDIFENCE ADAM FORESTER-JUNIOR SOUS CHEF Working within the company since 2019, junior sous chef Adam Forster has earnt his title. This dedicated and talented chef brings an abundance of enthusiasm to the kitchen, working closely with other senior members of staff Adam has a signifiant influence on the seasonal menus that The Ballroom releases.



EVENTS... \"We make memories that last a lifetim e\" ANDREW CLARKE, DIRECTOR



SAMPLE EVENT MENU HEAD CHEF SAMUEL SQUIRES & MASTERCHEF SEMI-FINALIST 2018 GREG EMMERSON COME TOGETHER TO BRING YOU AN AMAZING CURATION OF DISHES TO SHOWCASE THEIR PASSION AND CREATIVITY TO START Homemade bread & butters. ONE Grilled Maitake mushroom, beef brisket, dashi, cured scallop TWO Monkfish tail, lemongrass and coconut emulsion, grilled spring onion, toasted coconut, micro coriander, puffed rice. THREE Veal sweetbread, teriyaki, pointed cabbage, black truffle FOUR Lamb loin, minted garlic crumb, shiitake mushroom, asian mushroom broth, edam beans FIVE Banana parfait, banana and peanut sandwich, passion curd, muscovado foam, chocolate ganache. SIX Raspberry & beetroot flower PETIT FOURS £65 PER HEAD



MICHAEL WEBB, DIRECTOR



SAMPLE CORPORATE MENU HEAD CHEF SAMUEL SQUIRES & MASTERCHEF SEMI-FINALIST 2018 GREG EMMERSON COME TOGETHER TO BRING YOU AN AMAZING CURATION OF DISHES TO SHOWCASE THEIR PASSION AND CREATIVITY TO START Homemade bread & butters. ONE Grilled Maitake mushroom, beef brisket, dashi, cured scallop TWO Monkfish tail, lemongrass and coconut emulsion, grilled spring onion, toasted coconut, micro coriander, puffed rice. THREE Veal sweetbread, teriyaki, pointed cabbage, black truffle FOUR Lamb loin, minted garlic crumb, shiitake mushroom, asian mushroom broth, edam beans FIVE Banana parfait, banana and peanut sandwich, passion curd, muscovado foam, chocolate ganache. SIX Raspberry & beetroot flower PETIT FOURS £65 PER HEAD



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